2 small butternut squash, sliced in half (acorn squash is best to use)
2 tbsp extra-virgin olive oil
1 medium onion or scallion
2-3 garlic cloves, minced
1 tsp cumin
1 tsp coriander
1 red chili pepper
1½ cups cooked quinoa
1½ can of white beans, drained
¼ cup feta cheese (opt)
1 avocado, diced
A few squeezes of lime
Sea salt and black pepper
Preheat oven to 200 degrees C.
Cut acorn squash in half and scoop out the insides. Drizzle with olive oil, sprinkle with salt, pepper, and roast cut side up (35 minutes) or until the squash is tender in the middle and browned around the edges.
Heat oil in a large skillet over medium heat. Add the onion and a few pinches of salt and pepper. Cook the onion until translucent, then add the garlic, cumin, and coriander and stir. Add the chili and stir again, then add the quinoa, beans, cheese, and a squeeze of lime.
Remove skillet from the heat, let it cool, then stir in the diced avocado.
Scoop the filling into the squashes halves and serve!
